YAMASAN JAPANESE RESTAURANT INC

Name: YAMASAN JAPANESE RESTAURANT INC
Address: 1606 N MILLS AVE, ORLANDO, FL, 32803, US
Rating: 19.9

1606 N MILLS AVE, ORLANDO, FL 32803

License #5813855

🍱 Japanese/Sushi ℹ️

19.9 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 29 findings · 5 critical

Routine - Food

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Quick take

YAMASAN JAPANESE RESTAURANT INC in ORLANDO currently holds an InspectFL Health Score of 19.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 129 total violations — 20 critical, 24 major, 85 minor.

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The latest inspection on March 24, 2026 shows 29 observation rows: 5 critical, 6 major, and 18 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

129

Coverage note

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YAMASAN JAPANESE RESTAURANT INC has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in sauce container in walk in cooler and in rice container
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-36-4] Ceiling tile missing. Over hot water heater
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have dust build up in kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chefs
[14-11-5] Equipment in poor repair. Reach in cooler at cook line Cooler at 44f, re check cooler items 38-43f at this time
[08B-47-4] Food not stored at least 6 inches off of the floor. Walk in freezer food on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92f.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelf under griddle at cook line
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Owner had DM company fix during inspection
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used in pan with cleaned cut vegetables in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
[31A-10-4] Equipment drain line draining into handwash sink. Hand sinks at sushi bar have drain lines from sushi fish cooler into basin of sinks
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine. Well of dish machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-36-4] Ceiling tile missing. By hot water heater
[35A-03-4] Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[36-73-4] Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on wok handles
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables without gloves
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under dish washer 4 live roaches in cabinet by drink machine 1 live on roach on floor under hand sink at cook line 1 live roach on floor behind fryer 2 live roaches on table at cook line 2 live roaches under hand sink at sushi bar 1 live roach on shelf with clean plates at sushi bar 1 live roach on floor at end of sushi bar 1 live roach on bottle display at sushi bar Total 14 live roaches
[31A-09-4] Handwash sink not accessible for employee use at all times.Strainer in hand sink at cook line
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand sinks in kitchen area

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl used in batter
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -all coolers
[35A-03-4] Dead roaches on premises. -30 dead roaches in cabinets amd on top of cankers next to "COLD DRINKS" cooler -10 dead roaches under storage table next to rice cookers -1 dead roach on hinge of low boy cooler in kitchen -8 dead roaches in "COKE" cooler -23 dead roaches in dish washing area -40 dead roaches in storage/prep area next to walk in cooler -79 dead roaches at sushi bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[14-11-5] Equipment in poor repair. -keg cooler at bar
[36-73-4] Floor soiled/has accumulation of debris. -under all kitchen equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers -storage table under rice cooker
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -low boy cooler in kitchen
[35A-02-7] Live, small flying insects found -35 small flying insects in rear storage/prep area next to walk in cooler -12 small flying insects at keg cooler at bar
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach at hand wash sink next to fryers -7 live roaches with single service items next to "COLD DRINKS" cooler -1 live roach in low boy reach in freezer in front of fryers -10 live roaches in metal panel behind tall reach in freezer next to ice machine -1 live roaches under wash board of dish machine -7 live roaches in ceiling above dishwasher -1 live roach on wall above dish machine wash board -1 live roaches on floor under drain board of dish machine -7 live roaches in storage area next to walk in cooler -2 live roaches in freezer bag box -1 live roach on painting at bar -1 live roach in outlet at bar under first painting -1 live roach crawling on floor in front of fish prep counter at bar -1 live roach in shelving under toaster oven at sushi bar -2 live roach crawling down side of "Coke" cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. -utensils stored in hand wash sink next to fryer
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags
[03A-02-5] Shrimp 41°, chicken 41°, noodles 48°
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47° Operator iced items for immediate temperature recovery
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment